Coat a baking sheet with cooking spray. Peel the sweet potatoes, transfer to a large bowl and mash. Stir in 1½ cups crushed chips, the onion, butter and egg. Add ½ teaspoon salt, and pepper to taste; stir until combined.

Spread the remaining 2½ cups crushed chips in a shallow dish. Scoop about 1 tablespoon of the sweet potato mixture into your hands and shape into a small 1-inch-long cylinder. Repeat to make about 36 cylinders. Roll in the crushed chips to coat on all sides and arrange on the prepared baking sheet; spray with cooking spray. Bake, rotating the pan halfway through, until crisp and golden, about 30 minutes. Season with salt.

Meanwhile, mix the mayonnaise and Sriracha in a small bowl. Serve on the side for dipping.

Preheat oven to 400°F | 200°C. Lightly grease a baking tray / sheet with oil and line with foil or parchment paper.

Combine the oil, honey, mustards, garlic, lemon juice and paprika in a small bowl to combine well.

Place the chicken onto the prepared baking sheet (tray). Season generously with salt and pepper. Spoon ¾ of the honey mustard mixture evenly over the chicken and spread evenly all over each breast. Pour ¼ cup water onto baking sheet to prevent burning, creating a sauce while baking.

Bake until cooked through (about 20-30 minutes, depending on the thickness of your chicken breasts). Spoon the remaining sauce over each breast and broil (or grill) for a further 3-4 minutes on medium-high heat to brown the chicken and caramelise the edges.

Cover with foil and allow to rest for 10 minutes to allow the juices to settle before serving.